Cranberry Orange Holiday Butter Board with Candied Citrus and Rosemary

How to Make Cranberry Orange Holiday Butter Board with Candied Citrus and Rosemary

1. 1

   Step 1: Candy the orange slices

   Combine the granulated sugar and water in a small saucepan and bring to a simmer over medium heat, stirring until sugar dissolves. Add the thin orange slices (zest the orange first) in a single layer, lower the heat and simmer gently 6–8 minutes until the rinds become translucent. Use a slotted spatula to transfer slices to a wire rack set over a tray to cool and firm; reserve any syrup for drizzling if desired. Allow the candied orange to cool at least 20 minutes so it sets up before assembling.

   For this step

   • 1/2 cupgranulated sugar (for candying)
   • 1/2 cupwater (for candying)
   • 1 largelarge navel orange (zested, then thinly sliced)
   
2. 2

   Step 2: Toast the pistachios

   Heat a small dry skillet over medium heat and add the chopped pistachios; toast, stirring, for 2–3 minutes until fragrant and lightly browned. Transfer to a bowl to cool — toasting intensifies the flavor and adds crunch for the board.

   For this step

   • 1/3 cupshelled pistachios, coarsely chopped
   
3. 3

   Step 3: Make the cranberry‑orange butter

   In a medium bowl, beat the softened unsalted butter with the honey, finely chopped dried cranberries, the orange zest (reserved from step 1), and flaky sea salt until fluffy and well combined. Taste and adjust salt or honey to balance the cranberry tartness; the mixture should be soft and spreadable.

   For this step

   • 3/4 cupunsalted butter, softened
   • 3/4 cupdried cranberries, finely chopped
   • 2 tbsphoney
   • 1 tspflaky sea salt
   
4. 4

   Step 4: Assemble the butter board

   On a serving board or shallow platter, spread the cranberry‑orange butter in a rustic rectangle or circle, leaving textured peaks and valleys for toppings to nestle into. Arrange candied orange slices, toasted pistachios, and fresh rosemary sprigs on and around the butter; sprinkle additional dried cranberries and a few flakes of sea salt. Drizzle a little reserved citrus syrup or extra honey if you like a glossy finish.

   For this step

   • 4 sprigsfresh rosemary sprigs (for garnish)
   
5. 5

   Step 5: Serve and enjoy

   Serve immediately with crackers, toasted baguette slices or crisp crostini and small spreader knives so guests can help themselves. Leftovers: refrigerate the butter mixture up to 3 days (bring to room temperature before serving); the candied citrus keeps separately for several days in an airtight container.
   

1. Combine the granulated sugar and water in a small saucepan and bring to a simmer over medium heat, stirring until sugar dissolves. Add the thin orange slices (zest the orange first) in a single layer, lower the heat and simmer gently 6–8 minutes until the rinds become translucent. Use a slotted spatula to transfer slices to a wire rack set over a tray to cool and firm; reserve any syrup for drizzling if desired. Allow the candied orange to cool at least 20 minutes so it sets up before assembling.
2. Heat a small dry skillet over medium heat and add the chopped pistachios; toast, stirring, for 2–3 minutes until fragrant and lightly browned. Transfer to a bowl to cool — toasting intensifies the flavor and adds crunch for the board.
3. In a medium bowl, beat the softened unsalted butter with the honey, finely chopped dried cranberries, the orange zest (reserved from step 1), and flaky sea salt until fluffy and well combined. Taste and adjust salt or honey to balance the cranberry tartness; the mixture should be soft and spreadable.
4. On a serving board or shallow platter, spread the cranberry‑orange butter in a rustic rectangle or circle, leaving textured peaks and valleys for toppings to nestle into. Arrange candied orange slices, toasted pistachios, and fresh rosemary sprigs on and around the butter; sprinkle additional dried cranberries and a few flakes of sea salt. Drizzle a little reserved citrus syrup or extra honey if you like a glossy finish.
5. Serve immediately with crackers, toasted baguette slices or crisp crostini and small spreader knives so guests can help themselves. Leftovers: refrigerate the butter mixture up to 3 days (bring to room temperature before serving); the candied citrus keeps separately for several days in an airtight container.